Steak Fajitas

Oh, yes you can! Bring this restaurant favorite home, using your trusty cast-iron skillet. Serves 4-6.

• 1.5 lbs steak
• 2 tsp soy sauce
• 2 Tbsp oil or ghee
• 1 large onion
• 1-2 bell peppers
• 1 Tbsp taco or burrito spice mix
• Small-to-medium tortillas

To serve: All your favorite toppings! Such as:

• Shredded cheese
• Sour cream
• Guacamole
• Salsa or hot sauce
• Chopped cilantro
• Shredded cabbage
• Lime wedges

To feed a bigger crowd, rice and/or beans on the side are a welcome addition.

Cut the steak into manageable pieces, about 2×4 inches. Poke pieces all over with a fork, place in a shallow dish, and drizzle with soy sauce. Turn the pieces to coat, and let stand 15-30 mins (or several hours in the fridge) while you prep the other ingredients.

Place cast-iron skillet over a low burner to preheat for 5-10 mins. Slice onion and bell peppers into 1/2-inch wedges. Mix your spices, prep other toppings and set aside. When the pan is hot, pat steak dry with paper towels. Put 1 Tbsp oil or ghee in the skillet and raise the heat to medium high. When the first wisp of smoke appears, place the steak pieces in the pan, with space between each. After 1 minute, flip steak pieces. Continue to cook, turning once per minute, until well-browned on both sides. Move to a plate and slice when cool. (You don’t need to worry if they are more rare than you prefer, since you can cook them further when adding them back to the pan later.)

Add 1 Tbsp oil to the now-empty pan, and cook the onion and bell pepper, sprinkled with salt, until they are softened and well-browned. Stir occasionally. Sprinkle with spice mix, then add sliced beef and any accumulated juices. Stir to combine, re-warm steak, and bring it to the point of still-pink that you prefer. Taste and adjust seasoning with salt and plenty of fresh-ground pepper. Serve hot with warm tortillas and your desired toppings.